Turkey Pozole

Why is turkey better?
• Turkey is a great source of lean protein!
•  Low in fat (lean meat)
• Great source of iron, zinc and potassium
• Can help lower cholesterol levels & helps keep insulin levels stable!

Pozole is a delicious hearty Mexican stew traditionally made with meat, hominy and a chili base. Pozole is served with shredded cabbage, onion, radishes & finished with a squeeze of lime! A lovely home-style way to enjoy dinner!

Cooking Terms

  • Mise en place

    prepping all ingredients (peeling, cutting, measuring) before you begin cooking

  • Mince

    Cut ingredients into very small pieces

  • Saute

    Cook quickly in a small amount of fat or oil over high heat; literally means "to jump"

  • Simmer

    Cook gently below or just at boiling point

Ingredients

  • 4 fl oz tomato paste
  • 1 each onion
  • 2 each chipotle peppers (see notes)
  • 4 cup broth (chicken, vegetable, beef, whatever your family prefers!)
  • 2 each green onions
  • 6 stems fresh cilantro
  • 3 each cloves garlic
  • 1 1/2 cup hominy
  • 10 oz cabbage
  • 1 each lime
  • 4 each radishes
  • 12 oz ground turkey

From Your Home

Salt
Black pepper
Canola or olive oil
Water

What You Need

Large pot

Per Serving

Tips

Hominy is a type of kernel that comes from maize or field corn. Hominy is commonly found  dried, canned or ground into grits or masa harina (corn flour) used to make corn tortillas!

This soup is full of healthy, fresh elements like radishes, cabbage and aromatics which are a great source of fiber, vitamins and antioxidants!

  • Storing fresh herbs

    Purchasing fresh herbs can be a splurge, but adds so much salt-free and fat-free flavor to dishes. Make sure you’re using every last bit by storing the leftover herbs in a way that will last until your next recipe.

    • Store herbs (other than basil) in the fridge upright in jars (stems down) filled with 1-2 inches of water just as you would a bouquet of flowers.
    • Fresh herbs can also be frozen by chopping and freezing in ice cube trays full of olive oil. Pull out cubes as needed for pasta dishes, to add to soups, or even your breakfast eggs!

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Steps

Mise en place

Read though the entire recipe before getting started. Wash and dry all produce. Remove root ends from green onion and discard; then, bias slice. Peel and small dice onion. Tear cilantro leaves and stems. Mince or grate garlic. Thinly slice cabbage avoiding the hard inner core; discard core. Cut lime into eighths. Remove root end from radishes and discard; then, thinly slice. Drain hominy from package or can; rinse well. Remove turkey from package.

Saute aromatics

Heat 1 tablespoon oil in large pot over medium heat. Add onion and saute 2 – 3 minutes until softened. Add garlic and saute another 1 – 2 minutes.

Cook turkey

Add ground turkey and a pinch of salt and pepper to the pot with onions and garlic. Cook, breaking apart with a spoon or spatula, until cooked through (about 5 – 8 minutes).

USDA recommends cooking ground turkey to an internal temperature of 165 degrees F.

 

Make broth

Add tomato paste and chipotle pepper. Cook 2-3 minutes, breaking chipotle pepper apart with the spoon. Add vegetable broth and hominy, stir until incorporated. Simmer for 10-15 minutes until flavors have incorporated.

Finish Pozole

Remove soup from heat, add green onions, and stir to combine.

Plate your dish

Divide the raw, sliced cabbage between four bowls. Spoon Pozole over cabbage and top with radish slices and fresh cilantro. Serve with a lime wedge for a fresh squeeze of lime. Enjoy!